Method
– Add a little water to the masala ingredients and grind to a smooth paste.
– Heat oil in a pan over medium flame.
– Saute the onions for 2 minutes.
– Add the curry leaves and ginger. Reduce flame to low.
– Cook for 30 to 60 seconds.
– Add red chilli powder and salt.
– Stir well.
– Add the chicken and the ground masala.
– Pour 750 to 800 ml of water.
– Stir well and simmer until the chicken is cooked and coated nicely with the masala.
– Remove and serve with rice. [Ref.-TOI]